Best Smoky Grilled Corn Recipes

GRILLED CORN WITH SMOKY BUTTER

Steps:

• Preheat a grill on medium-high heat.
• Mix the butter with the smoked paprika, ground mustard, cayenne, garlic powder and 1/4 teaspoon salt in a small bowl.
• Grill the corn, turning occasionally, until tender and charred in spots, about 10 minutes.
• Serve the corn with the butter on the side. Leftover butter can be kept refrigerated in an airtight container for up to 2 weeks.

ROMAINE, GRILLED AVOCADO, AND SMOKY CORN SALAD WITH CHIPOTLE-CAESAR DRESSING

Steps:

• Prepare grill for direct-heat cooking over hot charcoal (high heat for gas); see Grilling Procedure .
• Put parmesan in a medium bowl and add olive oil in a slow stream, whisking. Whisk in lime juice, garlic, chipotles, and 1/4 teaspoon each of salt and pepper.
• Rub vegetable oil on corn and cut sides of avocados, then season with 1/8 teaspoon each of salt and pepper. Grill avocados, cut sides down, and corn, covered only if using a gas grill, turning corn occasionally, until golden-brown, 3 to 4 minutes.
• Peel avocados and thinly slice. Cut corn kernels from cobs.
• Toss romaine with dressing and serve topped with avocado and corn.

SMOKY GRILLED CORN ON THE COB

Steps:

• Carefully peel back corn husks to within 1 in. of bottoms; remove silk. Brush corn with oil. In a small bowl, combine remaining ingredients; sprinkle over corn. Rewrap corn in husks; secure with kitchen string. Place in a Dutch oven; cover with cold water. Soak 20 minutes; drain., Grill corn, covered, over medium heat 25-30 minutes or until tender, turning often.

SMOKY GRILLED CORN SALSA

Steps:

• Grill the tomatoes, corn, peppers and onion, covered, over medium heat for 10-12 minutes or until tender, turning occasionally. Allow vegetables to cool slightly. Remove corn from cobs; transfer to a large bowl. Chop the remaining vegetables and add to corn., In a small bowl, whisk the cilantro, oil, vinegar, garlic, salt, sugar and pepper. Pour over vegetables; toss to coat. Serve warm or cold.

ROMAINE, GRILLED AVOCADO, AND SMOKY CORN SALAD WITH CHIPOTLE CAESAR DRESSING

Steps:

• Prepare grill for direct-heat cooking over hot charcoal (high heat for gas); see "Grilling Procedure." Put parmesan in a medium bowl and add olive oil in a slow stream, whisking. Whisk in lime juice, garlic, chipotles, and 1/4 tsp each of salt and pepper. Rub vegetable oil on corn and cut sides of avocados, then season with 1/8 tsp each of salt and pepper. Grill avocados, cut sides down, and corn, covered only if using a gas grill, turning corn occasionally, until golden-brown, 3 to 4 minutes. Peel avocados and thinly slice. Cut corn kernels from cobs. Toss romaine with dressing and serve topped with avocado and corn. Cooks' note: Corn and avocados can be grilled, in batches if necessary, in a lightly oiled hot grill pan over medium-high heat

SMOKY GRILLED CORN

Steps:

• In a small saucepan, melt butter. Stir in the honey, garlic, pepper sauce and seasonings until blended; heat through. Brush over corn., Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. , Grill corn, covered, over medium heat for 10-12 minutes or until the corn is tender, turning and basting occasionally with butter mixture. Serve corn with any remaining butter mixture.

GRILLED CORN WITH SMOKY BUTTER AND MANCHEGO

Steps:

• Place bell peppers in a food processor; pulse to finely chop. Add butter, smoked paprika, cumin and salt. Pulse to blend (mixture will be chunky). Scrape butter mixture onto a piece of plastic wrap. Roll up to form a log, twisting ends of plastic wrap to seal. Refrigerate 1 hour or until firm. Preheat grill to high. Peel back husks from corn, leaving husks attached, if desired. Discard silk. Brush with olive oil; sprinkle with salt and pepper. Grill 12-15 minutes or until tender and charred in places, turning to cook evenly. Transfer corn to a platter. Sprinkle evenly with cheese and parsley. Top each ear with a pat of red-pepper butter. Serve with lemon wedges.